Fat is a very nutritious, satisfying and high-calorie product. It is tasty not only in salted, but also smoked form. Also, lard can be used as an additive to minced meat or put it instead of oil in the cooking process. Salted lard can be bought at a store, in the market, from private livestock owners. The most delicious fat is obtained by self-cooking.
Pick your recipe
You will need
-
- For dry salting you need:
- fat 2-3kg
- salt 2-3kg
- black peppercorns
- garlic 1 head
- large wooden box
- parchment
- bowl
- plate
- cargo
- To salt the lard in brine you will need:
- pan
- water
- 2-3kg of fat
- 1 cup salt
- 2 tablespoons of sugar
- Bay leaf
- black peppercorns
- towel
- plate
- cargo
Instruction manual
1
To salt the lard you need to choose a suitable piece. Choose soft bacon with thin skin. The lard should be white, you can choose pieces with layers of meat. It is this fat that is easily pierced with a knife and, subsequently, lends itself well to pickling.
2
It is recommended to take a piece of fat from the back or sides of the pig carcass, where its thickness reaches 2-2.5 cm in thickness.
3
In order to salt the lard in a dry way, you need to cut it into pieces of size 20 by 20 centimeters and rub each of them with salt on all sides. Salt should be taken based on the amount of fat, but not more than 5% of the total mass.
4
Take the garlic and peel it. Rub on a fine grater. Crush black pepper in a mortar and mix with garlic.
5
Line a large box, bowl or plate with paper and lay a blank parchment on top. Pour salt with a thickness of? -1.5 centimeter to the bottom of the dishes. Then firmly lay the bacon with the skin down. Sprinkle each row of fat with salt and cover with clean white paper and then cloth, put a plate and set the load. Put the lard in a cool dark place for 10 days.
6
Salted lard is stored depending on the conditions. If the temperature in the room is not more than 10 degrees, then the fat does not deteriorate for about a year. An important condition is the absence of light in the room.
7
To prepare salted lard in brine, take a large pot and pour 5 liters of water there. Wait until the liquid boils, and add 1 cup of salt, 2 tablespoons of sugar, black peppercorns, bay leaf. Let the solution with spices cook for 10-15 minutes. Then, remove the pan from the heat and set separately to allow it to cool.
8
Wash a piece of fat under a stream of water and lower it into a brine, put a plate on top and place a load on it. Put the lard in a cool, dry place for three to five days. After that, get the lard and dry the piece with a towel. The product is ready to eat.
note
It is impossible to over-salt, it will “take” as much salt as it needs.
Useful advice
As cargo, you can use the usual three-liter glass jars filled with water or dumbbells.